Slow-cooked with creamy milk, aromatic cardamom, jaggery, and toasted nuts, this traditional South Indian pudding highlights foxtail millet’s delicate, nutty profile. It delivers a rich, comforting dessert experience that boosts fiber without sacrificing classic, festive sweetness.
Ingredients
1/2 cup thinai arisi / foxtail millet
4 tbsp split yellow moong dal
3/4 cup roughly powdered jaggery
1/2 tsp cardamom pdr
a pinch of salt
1/2 cup first pressed coconut milk
1/2 cup second pressed coconut milk
2 tsp ghee
cashewnuts chopped 1 tbsp
raisins 1 tbsp
Preparations
Dry roast the thinai / foxtail millet on a low flame till its fragrant and smells nutty. Set aside.
Cook the millets and dal with 2 cups of water in a pressure cooker. Cook for 3 whistles on a medium flame. Remove from heat and wait for the pressure to be released naturally. Set aside.
Take a pan and add in the jaggery and a cup of water. Bring it to a boil and let the mixture boil until the jaggery is completely melted. Remove from heat and strain the jaggery mixture on a small colander to get rid of sand and any impurities. Add it to the cooked millet mixture.
Add in half a cup of second pressed coconut milk and simmer the mixture for a couple of minutes. Then add in half a cup of fresh pressed coconut milk, cardamom powder and a pinch of salt. Simmer for a minute. Do not simmer for a long time after adding the coconut milk. Remove from heat and set aside.
Heat ghee in a pan and roast cashew-nuts and raisins. When the nuts are roasted, add it to the payasam.
Serve the payasam warm.
Notes
If using canned coconut milk, use 3/4 cup canned coconut milk mixed with 1/4 cup of water.
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